LibreRecipes

Iced Cucumber Soup with Mint, Watercress, and Feta Cheese

Rating

Calories

162.0

Protein

10.0

Sodium

647.0

Fat

9.0

This refreshing soup makes a great first course for a summer dinner party.

1 pound Persian or Japanese cucumbers, peeled, halved, seeded, cut crosswise into 1-inch-thick slices (about 2 1/2 cups)

2 cups low-salt chicken broth or vegetable broth

4 ounces finely crumbled feta cheese (about 3/4 cup)

3/4 cup chopped white onion

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed watercress leaves

1 tablespoon fresh oregano leaves

1 small garlic clove, peeled

1 teaspoon salt

1 17.6-ounce container whole-milk or nonfat yogurt (preferably Greek; about 2 cups)

2 hard-boiled eggs, chilled, coarsely chopped

3 tablespoons chopped fresh chives

Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth. Pour soup into large bowl; whisk in yogurt. Refrigerate until cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.